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Jan 14, 2009 11:15 AM

Sweet Potato Oven Fries?

Hi Homecooking Hounds,

I'm looking for some advice on making sweet potato oven fries. I make some killer russet oven fries, but my sweet potato fries always end up burned, or sticking to the pan, or not anywhere near crispy. I'm not expecting super-crispy fries - I know the nature of sweet potatoes - but I'm hoping to at least hit the "browned" stage. Right now, it seems they go straight to blackened! The other problem is that my fries always seem to stick to the pan or foil, even if I've oiled it AND tossed the fries in oil. When they stick, they pull apart from their bottoms, so the outsides that looked like they had potential for browning gets ripped off the main part! Currently, I use a heavy bottomed, dark sheet cake this my problem?

Anyway, any advice and/or techniques would be much appreciated.


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  1. Hi Rosemary,

    You mention in your post that the fries stick to your pan or the foil. Have you tried parchment paper? It should eliminate at least some of the sticking.

    Best of luck.

    1. Are you making sure they are dry before you toss them in the oven? Maybe your oven isn't hot enough? Funny you should bring this up, I'm cooking these tonight. I usually cut them in wedges and then toss them in salt, pepper, ev olive oil, and some kind of ground spice - usually cumin, and smoked paprika. I roast them at about 350 or 400 until they are crispy and soft on the inside. I have a little trouble with sticking every now and then but nothing really significant. I usually roast mine on a pan covered with foil and sprayed or rubbed with olive oil.

      Maybe you could try that non-stick foil? I haven't tried that stuff but it would make for an easy clean up and it should eliminate the sticking... hence the name.

      1. I toss mine with olive oil and spices. I line the cookie sheet with foil and coat with olive oil spray. It helps to shake them around every so often while they're baking. Oh and my pan is the shiny kind.. maybe that makes a difference?

        1. I find it's best to make them on a cooling rack placed on a jelly roll/half sheet pan, or to make them on a broiler pan. The one time I tried making them right on a sheet pan they were soggy.

          I usually do about 425 in the oven.

          3 Replies
          1. re: snifflyfro

            I second the cooling rack suggestion. I just finished eating another batch of these and they turned out delicious at 400, with a few flips.

            1. re: raidar

              Ok - I'm going to try this out. Or get that Reynolds Release foil stuff, although I typically avoid "weird" things like that :)

              My oven might be too hot, actually. I usually go 425-450, so I'll try dropping the temp, as well.

              Thanks for the advice. I'll report back after I make them and let you know.

          2. You can also try boiling them first. Just cut them to your desired thickness and boil them until they are cooked enough so that when you drain and shake them together they get a little crumb crust. This helps them to become crispy and to not stick. Then add your oils and spices and bake away :). What I also do is when I see that they are half way done, I take them out and let them cool completely, toss them around and then put them back in to finish baking (you can do this even the night before if you want and just finish them off the next day) it's really cool and yields the desired results.

            5 Replies
            1. re: oana

              Interesting - it seems like the boiling, no matter how it changes the outer texture, would add too much water and the end result would be an oven full of steam, even after drying well. (?)

              1. re: HaagenDazs

                I thought so too - The oven does fill up with steam but when you are roasting at 450+ depending on your oven it dissipates very quickly and it helps to keep the Fries from drying out. I do my French Fries (sweet or regular potato) like this all the time and it is wonderful - they become so crispy and golden on the outside and soft and wonderful on the inside.
                I adapted Heston Blumenthal's technique from his French Fries (Chips) Recipe - he deep fries his potatoes at the end but I thought why not try baking instead and it yielded the most amazing result. A little aioli on the side and ouff! :) I'm salivating :)

                1. re: oana

                  The current issue of Cooks Magazine has a lengthy discussion of sweet potato oven fries. While their method seems quite lengthy (1.5 hours start to finish) it does seem pretty well guaranteed to produce browned and sweet and good sweet potato fries. For one thing they advocate cutting the potatoes in 3/4 inch rounds rather than wedges so they will cook more evenly. I don't recall the details but I'll look it over and post a paraphrase later on.

                  1. re: KingsKetz

                    I cut the sweet potatoes in fat french fry shapes and place on oiled aluminum foil, then sprinkle with cayenne.

                    I find if I turn them over or at least loosen them about 15 minutes into the cooking, they do not stick later.

                    Also I find that fries made with dryer sweet potatoes crisp up better so I have better results making these after the yams are older and have dried out a little.

                    1. re: KingsKetz

                      Wonderful I'll check it out. Thank you so much.